New Muffin

I made a new muffin that is quite yummy. I used the recipe off the back of Bob's Red Mill Teff Flour (it's also on their web site) with the following substitutions: 100% maple syrup for the brown sugar, rice bran oil for the olive oil, and a 1:2 ratio of baking soda to cream of tartar for the baking powder. I had to leave off the cinnamon and hazelnuts. They are oh so good, FAILSAFE, and gluten- and casein-free!